| 摘要 |
A method of manufacturing agar-agar by putting raw agar-agar into an improved forming container and cutting agar-agar liquid by applying vertical pressure is provided. The method shortens the total process, reduces the consumption of raw material, widens a contact area with moisture, provides agar-agar which is suitable for cooking and has an improved taste and excellent discrimination. Raw agar-agar is heated with steam, filtered, put into a cube-shaped container and coagulated. The coagulated agar-agar is placed on a cutting mesh with a size of 0.6cmx 1.2cm, cut by applying vertical pressure and then followed by the several steps such as freeze-drying, thawing, dehydrating and drying. The depth of agar-agar liquid which is inputted into the cube-shaped container is set to allow subtracting the length corresponding to 30% of the length of agar-agar liquid from the length of the agar-agar liquid to be equal to the length of the requested slim agar-agar. |
